Roast beef top rump with beefy roasties & anchovy hollandaise

Take the beef out of the fridge 30 minutes before cooking. Meanwhile, make the hollandaise reduction. Put the vinegar, shallots, peppercorns and bay leaf into a small saucepan with 150ml water and bring to a rolling boil. Reduce for 8-10 minutes until 4-5 tbsp liquid is left, then drain, discarding the shallots and spices, and set the liquid aside.

Preheat the oven to 220°C, gas mark 7. Rub the beef all over with olive oil and season well with salt. Place on a rack over the grill pan of the oven and roast for 20 minutes. Meanwhile, put the potatoes into the pan with a generous sprinkling of salt, cover with water and bring to the boil. Simmer for 5 minutes, then drain in a colander and allow to steam dry.

When the beef has had 20 minutes, lower the oven temperature to 180°C, gas mark 4. Carefully lift the rack with the beef off the grill pan and set over a plate to catch any juices. Tip the potatoes into the grill pan and drizzle over 4 tbsp olive oil. Toss to coat, then return the rack with the beef on top of the potatoes so the juices can drip into them.

Put everything back in the oven and cook for 25-30 minutes for medium-rare, 35-40 minutes for medium. While it cooks, melt the butter for the hollandaise in a jug in the microwave or in a small saucepan on the hob. Set aside to cool.

Wrap the beef tightly in foil and transfer to a plate and leave to rest in a warm place. Turn the potatoes, then cook for 25-30 minutes more, until deep golden and crisp.

Meanwhile, make the hollandaise. Have a small jug of cold water to hand. Put 4 tbsp reduction into a bowl, set over but not touching a pan of gently simmering water on a low heat. Add the egg yolks with a pinch of salt and whisk with a balloon whisk for a couple of minutes until foamy.

Slowly whisk in the melted butter a little at a time. After around a quarter of the butter has been added, the mixture should start to thicken. If it doesn’t, stop adding butter and keep whisking until it does. If it thickens to mayonnaise consistency or starts to develop a greasy sheen on top, whisk in a splash of cold water. Continue whisking and adding butter until it has all been used and the sauce is glossy, with the consistency of double cream.

Stir in the anchovies and chives, then check the seasoning. Add a little more reduction for acidity, or salt depending on what it needs. It should be rich and slightly tangy at the same time. Remove the pan from the heat, keeping the bowl on top, and cover the hollandaise with a sheet of baking parchment touching the sauce (this prevents a skin forming).

Carve the beef into thin slices, then serve with the potatoes on warmed plates. Give the hollandaise a final stir and transfer to a warmed serving jug or spoon straight over the beef.